ONE-PAN ENCHILADA PASTA
Great flavors come together in one fuss-free pan for this Tex-Mex-inspired meal.
Provided by Deborah Harroun
Categories Entree
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
- Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
- Serve topped with desired toppings.
Nutrition Facts : Calories 620, Carbohydrate 61 g, Cholesterol 105 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g
ONE-POT ENCHILADA PASTA
I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.
Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.
ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
Make and share this One Pan Sour Cream Chicken Enchilada Skillet recipe from Food.com.
Provided by Carol
Categories < 60 Mins
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat margarine over medium heat until melted.
- Whisk in flour and cook for 1 minute.
- Whisk in chicken broth.
- Continue stirring until smooth and thickened, about 2 to 3 minutes.
- Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
- Bring to a simmer, then reduce heat to low.
- Cover and cook about 15 minutes or until chicken is cooked through.
- Stir sour cream into the sauce.
- Add tortilla pieces to the sauce and stir until combined.
- Top sauce with the grated cheese.
- Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.
Nutrition Facts : Calories 455.6, Fat 25.5, SaturatedFat 9.8, Cholesterol 78.6, Sodium 691.1, Carbohydrate 30.1, Fiber 3.8, Sugar 1.8, Protein 27.1
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- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
- Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
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